1. **Prepare the Corn:** If using fresh corn cobs, cut the kernels off the cob with a sharp knife. (Tip: Do not cut too deep into the cob, or the batter will be tough).

2. **Blend:** In a blender or food processor, combine the corn kernels, heavy cream, eggs, sugar, salt, and melted butter. Pulse several times. **Do not over-blend**; you want the mixture to remain slightly textured and rustic, not a completely smooth puree.

3. **Thicken:** Pour the mixture into a bowl. Gradually stir in the Masarepa (corn flour) until the batter reaches a consistency similar to thick pancake batter or oatmeal. Let it rest for 10 minutes to allow the flour to absorb the liquid.

4. **Heat the Budare (Griddle):** Heat a non-stick skillet, griddle, or traditional budare over medium-low heat. Brush lightly with butter or oil.

5. **Cook:** Pour about ½ cup of the batter onto the hot surface. Use the back of a spoon to gently spread it into a circle (about 6 inches wide and ½ inch thick).

6. Cook for 3–5 minutes. You will see bubbles form on top and the edges will start to look dry and golden.

7. **Flip:** Carefully flip the cachapa. Cook for another 3–4 minutes on the second side until golden brown spots appear.

8. **Add Cheese:** Place a slice of Queso de Mano (or mozzarella) on one half of the cachapa. Spread a little butter on top.

9. **Fold:** Fold the cachapa over the cheese (like a taco or omelet). Let it sit on the griddle for 1 more minute to warm the cheese.

10. **Serve:** Remove from heat. Top with a slab of butter and a side of Nata. Serve hot immediately.